Brown Rice Salad With Sultanas, Spring Onion & Pine Nuts
Brown Rice Salad With Sultanas, Spring Onion & Pine Nuts
Share Recipe Favourite Download PDFThis salad is perfect for those busy days or weeks! No cooking required, you can throw it together in under 15 minutes and it lasts in the fridge for a few days (just leave the dressing separate).It’s so versatile, you can serve this alongside any meat/protein you like. I do it with chicken and lamb often.
Ingredients
- 250 g brown rice precooked
- 400 g canned cannellini beans drained & rinsed
- 1 cup baby spinach chopped
- 0.667 cup sultanas
- 0.333 cup spring onion finely chopped
- 0.25 cup pine nuts toasted
- sea salt & cracked black pepper
- 0.25 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 orange zest & juice
- 2 cm ginger piece grated
- 1 tbsp honey
Instructions
- Heat the precooked brown rice in the microwave for half the time the packet recommends (you don’t want it hot).250 g brown rice
- In a bowl, place the brown rice, cannellini beans, spinach, sultanas, spring onion and pine nuts. Toss gently and season well.250 g brown rice, 400 g canned cannellini beans, 1 cup baby spinach, 0.667 cup sultanas, 0.333 cup spring onion, 0.25 cup pine nuts
- For the dressing: Combine all the ingredients and whisk together. Adjust to taste.0.25 cup extra virgin olive oil, 1 tbsp white wine vinegar, 1 orange, 2 cm ginger piece, 1 tbsp honey
- Pour the dressing over the salad and mix everything together.
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